5In small microwavable bowl, microwave remaining 1 cup chocolate chips and the shortening uncovered on High 60 to 90 seconds or until melted, stirring twice. Stir until melted. Dip one edge of each cookie in chocolate. Place on Reynolds Parchment Paper; let stand until set, about 1 1/2 to 2 hours.

Notes

Tips

Expert Tips

Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.

To speed up setting of chocolate-dipped cookies, place on waxed paper-lined cookie sheets and refrigerate 20 minutes.

As with most refrigerator cookies, you can keep the dough in the refrigerator up to 2 weeks. Just bake part of the log, wrap up the rest and keep it for when you want fresh cookies. The dough can also be frozen up to 2 months.